Recipes for "soba"

Fill a large pot with about 3 quarts of water and set it over high heat. You don’t need to salt the water. Cover the pot with a lid if you’re hangry and need it to boil faster.

When it comes up to a boil, add the soba noodles and cook for 4 minutes, stirring frequently with a large fork so that they don’t stick to each other or to the bottom of the pot.

Drain the noodles into a colander set in the sink and immediately rinse it with cold running water until the noodles feel cool to the touch. Leave the colander in the sink to give the noodles a chance to drain well.

Simply Recipes / Ciara Kehoe

In a large bowl, add the sesame oil, soy sauce, maple syrup, lemon juice, sesame seeds, green onions, garlic, and black pepper. Whisk well with a fork until combined.

I often rinse out the same pot used to cook the noodles and make the dressing in it.

Simply Recipes / Ciara Kehoe

Tap the colander in the sink forcefully a few times to get rid of as much water as possible. Tip the noodles on top of the dressing and use the fork to toss until evenly coated. Serve at room temperature or chilled after you pop it into the fridge until ready to serve.

Leftovers taste even better since the noodles get a chance to soak up the dressing without getting mushy. It can be refrigerated for up to 3 days. I do not recommend freezing it.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Bring a large pot of water to boil. Add soba noodles until submerged then reduce heat to medium. Cook until tender, about 5 minutes. Drain and rinse with cold water. Set aside.

Meanwhile, make the sauce. Whisk broth, coconut aminos, vinegar, brown rice syrup, sesame oil, ginger, garlic, cornstarch, and white pepper together in a bowl. Set aside.

Rinse drained jackfruit with water and slice into bite-sized pieces. Clean mushrooms and slice into 1/2-inch strips. Diagonally slice green onions, including the green tops. Reserve 1 to 2 tablespoons for garnish. Slice bell pepper into 1/4-inch strips.

Heat oil in a wok or large skillet over medium-high heat. Add mushrooms, bell pepper, chile peppers, green onions, and spinach and saute until fragrant. Add jackfruit and saute until warmed through. Add the sauce, flip the skillet to coat the vegetables, and cook until the sauce begins to thicken.

Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.

Place a boneless skinless chicken breast in a saucepan and add enough stock to barely cover. Cover the pot and bring it to a simmer over medium-low heat.

Once simmering, place the lid slightly ajar and continue to simmer for 5 minutes.

Remove from the heat, cover completely with the lid again, and let the chicken rest for 10 minutes. Transfer to a plate, and shred into pieces with your fingers when cool enough to handle.

Add the remaining chicken stock to the pot and bring to a simmer. Add the ginger, lime juice, fish sauce, chili sauce and brown sugar. Stir and taste for seasoning. Add more chili sauce if you wish to make a spicier broth. Simmer for about 10 minutes to allow the flavors to mingle.

Bring a large pot of water to a boil. Add the noodles and cook for 6 to 8 minutes, until tender or according to package directions. Drain into a colander. (If the soup isn't quite ready yet, run the under cold water, drain, and toss with a little olive oil to keep the noodles from sticking together while you finish the rest of the soup.)

Return to a simmer. Remove from the heat after 1 minute. (If you kept the bok choy in halves, cook for a few minutes longer, or until tender.)

Divide the noodles among 4 large soup bowls and top with the chicken. Ladle the broth and vegetables over top and garnish with the basil, mint or cilantro, if desired. Serve with lime wedges and sprinkle with red pepper flakes.

1. Preheat the oven to 425° F. In a square baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. Add the salmon and let sit.

2. On a baking sheet, toss together the brussels sprouts, broccoli, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the brussels sprouts are charring.

3. Meanwhile, make the noodles. Bring a pot of water to a boil, scoop out 1/4 cup hot water, reserve. Cook the noodles according to package directions. Drain.

4. In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a 1/4 cup hot water until combined. Toss the noodles with the sauce.

5. Put the salmon in the oven and bake for 5-15 minutes, until the salmon reaches desired doneness. Remove the vegetables, spoon the sauce over the salmon. Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. Watch close.

6. Divide the noodles between bowls. Top with salmon, vegetables, green onions, pickled ginger, and sesame seeds. Spoon any remaining sauce over the salmon.

Spicy Peanut Sauce: Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).

Chicken: Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.

Vegetables: Chop the red pepper, cabbage, and cilantro to your desired size for the salad.

Noodles: Cook the noodles according to package directions (usually just boiling for a few minutes).

Assemble: Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the sweet potatoes, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Place in the oven and roast for 20 minutes.

3. To make the chili sauce. Combine the sesame oil, ginger, garlic, lime juice, 2 tablespoons soy sauce, honey, and chili paste in a glass jar. Shake to combine.

4. Remove the sweet potatoes from the oven. Arrange the salmon and bok choy around the potatoes. Spoon half of the chili sauce over the salmon. Transfer to the oven and roast for 10-15 minutes or until the salmon has reached your desired doneness. Spoon the remaining chili sauce over the veggies and salmon, gently tossing to combine.

4. Remove the sweet potatoes from the oven. Arrange the salmon and bok choy around the potatoes. Spoon half of the chili sauce over the salmon. Transfer to the oven and roast for 10-15 minutes or until the salmon has reached your desired doneness. Spoon the remaining chili sauce over the veggies and salmon, gently tossing to combine.

5. Meanwhile, cook the soba noodles according to package directions. Drain. In a pot, bring the broth, rice vinegar, and remaining tablespoon of soy sauce to a boil over high heat. Keep warm.

5. Meanwhile, cook the soba noodles according to package directions. Drain.

In a pot, bring the broth, rice vinegar, and remaining tablespoon of soy sauce to a boil over high heat. Keep warm.

5. To serve, divide the noodles, roasted veggies, and salmon among bowls. Ladle the broth over top. Garnish with sesame seeds and herbs. Enjoy!

In a bowl, whisk together the soy sauce, vinegar, honey, ginger, and garlic. Add the salmon and toss to combine. The salmon can marinate for up to 8 hours in the fridge.

Cook the soba noodles according to package directions and rinse under cold water.

Heat a large skillet over medium high heat and add oil. Add the green onions and cook 30 seconds to 1 minute. Remove the skillet from the heat and add the soba noodles and toss to combine. Add the tahini, lemon juice, and oyster sauce, gently tossing to combine. Add the mango, snap peas, and avocado, gently tossing once more.

Divide the noodles among bowls and top with salmon, cucumbers, sprouts, and sesame seeds. Enjoy!

Spicy Peanut Sauce: Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).

Chicken: Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.

Vegetables: Chop the red pepper, cabbage, and cilantro to your desired size for the salad.

Noodles: Cook the noodles according to package directions (usually just boiling for a few minutes).

Assemble: Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.

Meanwhile, combine soy sauce, oyster sauce, and mirin in a small bowl. Set aside.

Heat olive oil in a skillet over medium-high heat. Add bell pepper, onion, and green beans and saute until softened but still crisp, 2 to 3 minutes. Add soba noodles and toss with the cooked vegetables. Mix in soy sauce mixture and cook for an additional 1 to 2 minutes. Add baby spinach and cook until desired doneness, 2 to 3 minutes. Serve in a bowl.

Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.

Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.

Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.

Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet's bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.

Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.

Bring soy sauce to a boil in a small saucepan over medium-high heat; reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Off heat, stir in molasses.

Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a bowl; slowly whisk in soy sauce mixture. Stir in 1/4 cup scallions.

Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Immediately drain; rinse thoroughly in cold water.

Toss noodles and sauce together; sprinkle remaining 1/4 cup scallions and sesame seeds on top. Refrigerate until cold, at least 30 minutes.

Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process.

Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes.

Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.

Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.

Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds and toss to coat.

Whisk olive oil, vinegar, and ginger together in a bowl until combined. Divide greens among four plates; top with soba noodles and chicken. Serve with vinaigrette.

Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.

At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.

Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When Instant Pot displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.

Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.

Break open tamarind pods and scoop out flesh into a large bowl. Cover with hot water and let soften, about 1 hour. Push softened tamarind through a sieve with the back of a spoon to extract pulp, discarding seeds and tough fibers. Measure out a 1/2 cup of tamarind pulp; set aside.

Slice tofu crosswise into 6 rectangles. Cut rectangles in half into 12 squares. Cut squares in half diagonally to make 24 triangles. Layer tofu on paper towels, pressing to extract excess liquid, about 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.

Bake in the preheated oven until golden brown, 45 to 60 minutes.

Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.

Heat 1 1/2 teaspoon peanut oil in the same skillet over medium-high heat. Add cucumber, carrots, green onions, and red bell pepper; saute just until crisp-tender, about 2 minutes. Transfer to a bowl.

Heat remaining 1 1/2 teaspoon peanut oil in the same skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes; simmer until sauce is combined, about 3 minutes.

Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.

Fill a large pot with water and bring to a boil. Add light and dark soba noodles; cook, stirring occasionally, under tender, about 3 minutes. Drain. Transfer to a large bowl. Top with tofu and cucumber mixture.

Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.

Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.

Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.

Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.

Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.

Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.

Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.

Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.